This quiche includes two delicious types of Alaskan smoked salmon. Traditional smoked salmon and the harder and sweeter smoked salmon candy. Both are nestled in a simple but rich creamy egg base, a welcome and flavorful quiche variety.
- 1 frozen pie pastry sheet
- 2 cups shredded smoked Alaskan salmon
- 1 stick chopped smoked salmon candy
- 3 pieces bacon, crumbled
- 1 cup shredded mozzarella or gruyere cheese plus ½ cup for garnish
- 3 scallions
- 4 eggs
- 1 cup heavy cream
- 1 tsp black pepper
Heat oven to 425 degrees. Shape pastry into pie pan. Toss together smoked salmon, salmon candy, bacon, one cup of cheese and the scallions. Place into pastry lined pan. Slightly beat eggs with cream and pepper. Pour over ingredients in pan. Bake uncovered for 15 minutes. Reduce oven temperature to 325 degrees and bake 25 to 30 minutes longer or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving. Garnish edge with remaining cheese.
Trapper’s Creek Smoking Company